This cut extends from the scapular region to the brachial region, limited towards the dorsal portion by the chuck, towards the ventral area by the brisket and fore shin, towards the cranial portion by the neck, and caudally by the rib cage (plate). It consists of a large mass of muscles which lies dorsal and posterior of the elbow joint, ventral and posterior of the ridge of the scapula and is anterior to the 6th. rib. Medium tenderness, highly recommended for the grill. This cut weighs around 10.5 kg.

The famous flank steak (rose meat) is obtained from this cut, and is a special grilled Argentine treat, either stuffed or cooked by itself. Blade steak is also obtained from this cut, a very colourful piece of beef with different tints and flavours. Small stakes can be obtained from the inner part and usually cooked on the griddle, or prepared by panbroiling or panfrying. The butterfly cut is also obtained from this cut and is the thickest part attached to the humerus and the sharp end to the shoulder blade.

Widely used in stews, hot-pot with tomato sauce or in «pucheros». Finally, the forequarter shank is the last tip of this portion of the blade steak. Also known as shin, it is very tasty in stews, soup and «pucheros».

Pucheros: The national dish of the Argentine countryman which consists of boiled meat and an assortment of vegetables, cooked and served together.